Zucchini Walnut Bread

This zucchini bread is incredibly moist and flavorful with the combination of both white and brown sugar. I used walnuts but pecans could work, along with dried fruit like blueberries or cherries. If you don't have a loaf pan, bake off zucchini muffins. This makes a great on-the-go breakfast. Just individually wrap each slice or muffin in wrap and freeze. Take out one muffin the night before and allow to thaw at room temperature, in the morning it will be soft and ready to eat while you run out the door.

Zucchini Walnut Bread
4 1/2 tsp ener-g egg replacer
6 tbl water
1 cup canola oil
1 tbl white vinegar
1 cup organic sugar
1 cup organic light brown sugar
2 1/2 cups grated zucchini
1 tsp vanilla extract
2 cups ap flour
1 cup whole wheat flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 cup toasted, chopped walnuts
1 tbl lemon or orange zest
cooking spray

Preheat the oven to 325. Grease 2 loaf pans with cooking spray.
Using an electric whisk, whisk the egg replacer and water until very thick and frothy, 4 minutes. Add the oil, vinegar and sugars. Whisk to combine. Add the zucchini and vanilla and stir to combine.
In a small bowl, combine the flours, cinnamon, baking soda, salt and baking powder. Stir to combine and add the walnuts and lemon.
Add the dry mix into the wet in 2 additions. Scrap down the sides and bottom of the bowl.
Combine into 2 loaf pans and bake for 40 minutes or until a toothpick inserted in the center comes out clean.